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cinnamon rolls américains maison cuits et arrosés de glaçage blanc

Classic American Cinnamon Rolls

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4.92/5 (36)
Prep Time: 45 minutes
Cook Time: 20 minutes
Resting time: 45 minutes
Total Time: 1 hour 50 minutes
Cuisine: American
Servings: 12 Rolls
Calories: 487kcal
Author: Marc Winer

Ingredients

Dough

  • 620 g T55 flour I get the best results with a blend of T55 and T65
  • 107 g granulated sugar also called white sugar
  • 6 g salt
  • 84 g unsalted butter softened (not melted)
  • 235 g whole milk lukewarm (33–37°C)
  • 7 g instant yeast not baking powder; it’s granulated baker’s yeast
  • 2 eggs
  • 1 egg yolk

Filling

  • 225 g brown sugar or light brown sugar
  • 14 g cane sugar
  • 17 g cinnamon
  • 100 g unsalted butter softened (not melted)

Glaze

  • 115 g cream cheese such as Philadelphia
  • 90 g powdered sugar also called confectioners' sugar
  • 45 ml whole milk
  • 1 teaspoon vanilla extract or a vanilla bean; both optional
US Customary - Metric

Procédé

  • In a bowl, whisk together the flour, granulated sugar, and salt.
    620 g T55 flour, 107 g granulated sugar, 6 g salt
  • Add the softened butter. Mix well using two forks, or your hands. Pinch the mixture to work the butter into the dry ingredients.
    84 g unsalted butter
  • In another bowl, whisk together the lukewarm whole milk and instant yeast. Let stand for 5 minutes.
    235 g whole milk, 7 g instant yeast
  • With a dough hook on medium-low speed, add the yeast–milk mixture, the whole eggs, and the egg yolk to the flour mixture. Knead for 5–10 minutes, until smooth and cohesive. If kneading by hand, knead for 30 minutes and skip the knead in step 5.
    2 eggs, 1 egg yolk
  • Knead on a lightly floured work surface for 1 to 3 minutes. Dust with more flour if the dough is too sticky.
  • Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place (20–25°C) for 1 hour 30 minutes. It should double in volume.
    pâte pour cinnamon rolls dans un bol sous cellophane en train de lever
  • Once the dough is ready, mix the brown sugar, cane sugar, and cinnamon in a bowl.
    225 g brown sugar, 14 g cane sugar, 17 g cinnamon
  • Turn the dough out onto a large, floured surface and roll it into a large rectangle (about 65 cm long and 35 cm wide). Flour the rolling pin as needed to prevent sticking.
    pâte pour cinnamon rolls étalée
  • Spread the softened unsalted butter over the entire rectangle. I use a pastry brush for this.
    100 g unsalted butter
    étalage du beurre sur la pâte
  • Sprinkle the sugar filling evenly over the dough, then gently press it in with your hands so it adheres. Cover the entire surface.
    farce sur pâte
  • Roll up tightly, working little by little, from the bottom to the top along the long side (so you're rolling across the width).
    rouleau de cinnamon rolls sur un plan de travail
  • Cut into 5-cm-thick slices.
    rouleau tranché pour cinnamon rolls
  • Grease a baking dish, line the bottom with parchment paper (optional), arrange the rolls spiral-side up, and cover with plastic wrap.
    rouleaux dans un plat allant au four
  • Let rise at room temperature for 30 to 45 minutes. At this point you can refrigerate to bake the next day before this second rise (see notes).
    cinnamon rolls dans un plat pour four blanc sous cellophane
  • Bake in a preheated 175°C oven for 17 to 20 minutes (remove the plastic wrap first!). Let cool in the pan for 15 minutes.
    cinnamon rolls cuisant au four
  • For the glaze, beat the cream cheese, then mix in the powdered sugar until smooth. Whisk in the whole milk. The glaze will be pourable.
    115 g cream cheese, 90 g powdered sugar, 45 ml whole milk
    cinnamon rolls sortant du four
  • Drizzle the rolls with the glaze and serve.

Notes

A few drops of vanilla extract or the seeds from a vanilla bean turn an already delicious cinnamon roll glaze into pure bliss.
Sometimes, depending on the dough’s initial temperature, the rolls can take longer to bake while the top is already well browned (even too browned). In that case, place a sheet of aluminum foil on top and leave in the oven for another 10 minutes.
Make ahead the day before: I often prepare them the day before and bake the next day. In that case, place the rolls in the baking dish, cover with plastic wrap, and refrigerate until the next day. Note: take them out well in advance, more than 6 hours, so the dough has time to return to room temperature, the yeast wakes up, and starts rising again. You may see some brown liquid at the bottom of the dish; leave it there—it will caramelize during baking.

Nutrition

Calories: 487kcal | Féculents: 79g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Graisses trans: 0.5g | Cholesterol: 59mg | Sodium: 331mg | Potassium: 145mg | Fiber: 2g | Sugar: 37g | Vitamin A: 543IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 3mg
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